Beef-Barley Soup

By naqgal90

A generous portion of this hearty soup is satisfying as a one-dish meal. If chuck roast is on sale, purchase a large one and freeze the rest for later. If not, ask your butcher to cut off only the amount you need.

Yield: 4 servings (serving size: 2 cups)

Nutritional Information
Calories:341
Fat:11.4g (sat 4.3g,mono 4.6g,poly 0.8g)
Protein:24.1g
Carbohydrate:36.2g
Fiber:8.2g
Cholesterol:53mg
Iron:2.8mg
Sodium:837mg
Calcium:61mg

Ingredients

• Cooking spray
• 3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
• 1 1/2 cups thinly sliced carrot
• 1 1/2 cups thinly sliced celery
• 2/3 cup chopped onion
• 1 (8-ounce) package presliced mushrooms
• 4 cups fat-free, less-sodium beef broth
• 1 bay leaf
• 2/3 cup uncooked pearl barley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Details

Servings 4

Preparation

Step 1

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.